My poor blog has been neglected for so long. I have been suffering from adrenal fatigue and have been too burnt out to keep things going. I will write more on that later!
The good news, I’m feeling so much better after getting rid of some huge stressors in my life and I’m so excited and ready to get back to posting new and yummy recipes for my clients and anyone else who enjoys them.
Tonight in our house, I made delicious almond butter stir fry. The best part about this dish is it’s fast and easy AND it’s a one pot meal, which I love for feeding a family of 5! Even if your family isn’t that big, the leftovers make a super easy and delicious lunch for the next day to avoid that ever tempting vending machine at work!
1.5 lbs of chicken thighs (you could use chicken breast. I find thighs have more flavor and prefer those.)
2 tablespoons of coconut oil
1 bell pepper
1 yellow onion
6 oz of snow peas
3 stalks of broccoli with florets cut off
1/2 cup of coconut aminos/ tamari or soy sauce
1/4 cup of creamy almond butter
1/4 cup of water
3 cloves of garlic, minced
2 tsp of grated fresh ginger
2 tsp of fish sauce
1/4 tsp of red pepper flakes (more if you like spice)
Preheat oven to 400. Place your chicken thighs on a baking sheet, season with salt and pepper and bake for 30 mins or until cooked through.
While your chicken in cooking, chop up all veggies. Saute veggies in a wok with 2 tbls.of coconut oil.
Mix coconut aminos, almond butter, water, minced garlic, ginger, fish sauce and red pepper flakes in a separate bowl.
Once veggies are tender, add your sauce mixture to your veggies and toss to incorporate. Let simmer on low for 5 min.
When chicken is finished, remove from over and cut into bite sized strips. Add to your veggie mix and toss to evenly coat chicken.
Garnish with sliced almonds.
This dish is delicious served with a side of rice. Omit if you are avoiding grains.